Use of poultry meat with salmonellosis in the production of sausages
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Дата
2022
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
A technology has been developed for the production of sausages from the meat of animals
infected with salmonellosis. The influence of new modes of sausage processing on the organoleptic
characteristics of the finished product was studied. Optimal heat treatment regimes have been
established, auxiliary materials have been selected, namely, a high-barrier multilayer polyamide
casing. A comparative assessment of sausages obtained by our proposed technology with sausages
that were produced according to standard industrial technology was carried out.
Опис
Use of poultry meat with salmonellosis in the production of sausages / S.D. Patyukov, A. G. Fugol, N. M. Kushnirenko, N. G. Azarova // Сучасні підходи гарантування безпечності та якості продуктів тваринництва : зб. матеріалів Міжнар. наук.-практ. конф. наук.-пед. працівників та молодих науковців, Одеса, 6–7 груд. 2022 р. / Одес. держ. аграр. ун-т. – Одеса, 2022. – P. 172–174. – Ref.: 4 tit.
Ключові слова
salmonellosis, meat technology, sausages, polyamide casing, slaughter animals